Ahi Tuna Tostadas (No Cooking, All Flexing)

Summer is too hot for ovens. Your calendar is too full for complicated.

These tostadas are the answer: crispy, creamy, spicy, and fresh. The tuna is sushi-grade, seared in sesame seeds, and served raw. Everything comes together in 15 minutes with zero cooking. Just assembling and devouring.

Ingredients

Makes 4 tostadas.

• 4 crispy tostada shells (or fry corn tortillas yourself)
• 12 oz (340g) sushi-grade ahi tuna
• 2 tablespoons sesame seeds (black, white, or both)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 avocado, sliced
• 1 cup shredded purple cabbage
• 2 green onions, sliced

For the Sriracha Mayo:

• ¼ cup mayonnaise
• 1 tablespoon sriracha (more for heat)
• 1 teaspoon lime juice

Optional Garnishes:

• Pickled jalapeños, cilantro, lime wedges, sesame seeds

Step-by-Step Instructions

Step 1: Make the Sriracha Mayo

1. In a small bowl, whisk mayonnaise, sriracha, and lime juice. Set aside.

Step 2: Prepare the Tuna

1. Pat tuna dry with paper towels. Mix sesame seeds, salt, and pepper on a plate.
2. Press all sides of the tuna into the seed mixture to coat.
3. Slice tuna into ¼-inch thick pieces (against the grain).

Step 3: Assemble Tostadas

1. Spread sriracha mayo onto each tostada shell.
2. Top with shredded cabbage, then sliced avocado.
3. Arrange raw tuna slices over the avocado.

Step 4: Garnish and Serve

1. Sprinkle with green onions, cilantro, and extra sesame seeds.
2. Add pickled jalapeños if you like heat. Serve with lime wedges. Eat immediately (tuna waits for no one).

Summary

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Yield: 4 tostadas

Difficulty: Easy (requires confident knife skills and sushi-grade tuna)

Storage Notes

Don’t assemble ahead. Tostadas get soggy. Tuna needs to be fresh.

Prep ahead: Make sriracha mayo (fridge 1 week). Shred cabbage (fridge 3 days). Slice avocado and tuna right before serving.

Leftover tuna: Eat within 24 hours as a salad or rice bowl. Don’t freeze raw tuna.